PIEROGI

Adapted from Recipe Tin Eats and The Cozy Apron

Ingredients:

 

Dough:

3 T unsalted butter

½ c water

2 c flour, plus more if necessary

1 t salt

1 egg, whisked

 

Filling:

1 c mashed potatoes

1 c sauerkraut, drained

¼ c grated white cheddar cheese

¼ t salt

½ t pepper

 

Onion Garnish:

1 yellow onion, diced

2 T butter, unsalted

½ t salt 

Method:

Dough:

Heat the butter and water in a small saucepan just until the butter begins to melt.  Turn off heat. 

Add the flour and salt to the bowl of a stand mixer and mix briefly.  

Pour in the butter water  and the whisked egg, and mix using a silicone spatula until shaggy.  Attach the dough hook and knead for 5 minutes, until soft and smooth.  If the dough seems very sticky, add one T of flour.

Cover and rest dough for 30 minutes.

Filling:

Mix all filling ingredients together, taste for seasoning, and set aside.

Assembly:

Flour one or two baking sheets and set aside.  Set a large pot of salted water to boil.

On the floured counter, roll half of the dough out until thin.  Cut into rounds using a 3" cutter.  Roll scraps into a loose ball and cover.  Using a 1 T disher, portion filling onto cut out rounds.  Using your finger, dampen half of the edge of each round, then fold dry half over and press edges together.  Place on floured baking sheet.  Repeat with remaining dough and filling.

Once water is boiling, add pierogi 10 at a time, turn heat down, and cook for 5 minutes.  Drain, repeat with remaining pierogi.

 

Onion Garnish:

Cook onion with butter and salt over low heat in a saucepan until golden and caramelized.  Set aside. 

 

Serve with onion garnish, sour cream and dill. 

CHILEAN ZUCCHINI STEW

Adapted from this blog

Ingredients:

 

2 T olive oil 

1 large onion, chopped

3 garlic cloves, minced

1 T chili powder

2 t cumin

1 t coriander

 

2 large zucchini, quartered lengthwise and chopped 

5 large tomatoes, quartered, cored and chopped

kernels from 2 ears of corn

1 can black beans, drained

1 can chopped fire-roasted tomatoes with green chilies 

2 c water with Knorr chicken bouillon

 

 

Method:

 

Heat oil in large dutch oven and cook the onion and garlic until onion is transparent.  Add spices and sauté until fragrant, about 30 seconds. 

 

Add remaining ingredients, top with stock and enough water to cover.  Bring to boil, then simmer until zucchini is cooked and looks somewhat translucent.  Taste for seasoning and serve over brown rice, garnished with sour cream, avocado, cilantro, cheddar cheese, and/or yumm sauce.

IKEA MEATBALL PLATE

Adapted from @EmilyEatsThings' substack

Serve with mashed potatoes and steamed peas or green beans.  

Ingredients:

 

Meatballs:

1 lb ground turkey

14 oz extra firm tofu (one package)

⅔ c panko breadcrumbs

⅓ c milk

½ large yellow onion, grated

2 cloves garlic, minced

1 large egg

½ t allspice

¼ t nutmeg

1 t kosher salt and black pepper to taste

Dash Maggi seasoning 

 

Gravy:

3 c beef broth

¼ c flour

¼ c heavy cream

Dash Maggi seasoning 

 

Red Cabbage:

1 small red cabbage, cored and roughly chopped

½ large yellow onion, roughly chopped

1 large apple, grated 

2 T butter, microwaved in a medium bowl

¼ c apple cider vinegar

3 T Apple Orange Cranberry Sauce (or lingonberry, or red currant jam)

Pinch kosher salt

Method:

 

Meatballs:

Preheat oven to 400°F.

 

In a large bowl, stir together breadcrumbs and milk. Set aside to soak for 5 minutes.

 

To the soaked breadcrumbs, add the grated onion, minced garlic, egg, allspice, nutmeg, salt, pepper and maggi seasoning.  Mix with a silicone spatula until homogeneous.  Add the ground turkey, crumble in the tofu, and mix until combined.  Form into about 16 meatballs.

 

Place meatballs on a large, oiled, rimmed baking dish.  Bake in preheated oven for 30 minutes.

Gravy:

After 30 minutes, whisk together beef broth and all-purpose flour in a large measuring cup until smooth.  Whisk in heavy cream and dash of Maggi.

 

Remove meatballs from baking dish to a plate and set on the table.   Pour gravy mixture into the baking dish and carefully scrape up the browned bits with a spatula.  Return pan to the oven and bake for 10-15 more minutes, whisking every 5 minutes, until the gravy thickens a bit.  Pour into a bowl and set on the table.

 

Red Cabbage:

At the same time, in a small bowl, whisk together butter, apple cider vinegar, cranberry sauce, and a pinch of salt.

 

Place cabbage, onion and apple on a large rimmed baking sheet.  Pour over the butter mixture and toss to combine.

 

Bake in preheated oven for 25-30 minutes, or until cabbage is tender.

PUMPKIN PIE BARS

Inspired by:

Claire Saffitz's Pumpkin Caramel Bars via her YouTube

Food Wishes' Pumpkin Pie

 

Ingredients:

 

Crust: 

100 g flour

1 T powdered sugar

½ t salt

5 T cold unsalted butter, cut into ¼-inch dice

Filling:
1 15oz can pumpkin puree
1 large egg
3 egg yolks
1 14oz can sweetened condensed milk
¼ t ground nutmeg
1 t cinnamon
½ t ginger
½ t salt

 

Topping:

Whipped cream stabilized with mascarpone

 

Method:

Preheat oven to 350°F.

  

Fashion a sling out of parchment paper for an 8x8" baking pan.  Set aside.

 

In a large bowl, mix the crust ingredients together with your fingers, until a dough forms that can hold its shape.  If it gets too sticky to use your hands, continue mixing with a silicone spatula.

 

Press into the prepared pan and bake in the oven for 25 minutes, or until deeply golden brown.  Remove and set aside. 

 

Meanwhile, whisk all filling ingredients together in a medium bowl.  Pour into prepared crust and return to oven.  Bake for 45 minutes, or until sides are slightly puffed and center jiggles, rather than ripples. 

 

Cool thoroughly.

 

Remove from pan using parchment sling. 

 

Whip mascarpone and cream to medium peaks, spread over pie bars, cut into 16 bars, and serve.

CARAMEL PUMPKIN BARS

Via Claire Saffitz's YouTube

 

Ingredients:

 

Crust: 

1¼ c flour 

⅓ c powdered sugar 

½ t kosher salt 

10 T cold unsalted butter, cut into ¼-inch dice 

 

Filling: 

½ c sugar + 2 T water 

1 c heavy cream, at room temperature 

1 c pumpkin puree 

¼ c brown sugar 

2 T butter, room temp 

Big pinch kosher salt 

2 t vanilla extract 

2 large eggs 

 

Topping: 

⅓ cup mascarpone or crème fraiche 

⅔ cup heavy cream

 

 

Method:

Preheat oven to 325°F.

  

Fashion a sling out of parchment paper for an 8x8" baking pan.  Set aside.

 

In a large bowl, mix the crust ingredients together with your fingers, until a dough forms that can hold its shape.  If it gets too sticky to use your hands, continue mixing with a silicone spatula.

 

Press into the prepared pan and bake in the oven for 25 minutes, or until deeply golden brown.  Remove and set aside.

 

Meanwhile, pour first the water, then the granulated sugar into a saucepan and heat over medium, without stirring, until the sugar is caramelized and coppery golden, and is just beginning to smoke.  Remove from heat, pour in the cream, then the pumpkin, and whisk until smooth.  Add the brown sugar, butter, salt and vanilla, and stir well.  Add the eggs once the mixture has cooled to warm, rather than hot.  Whisk thoroughly and pour onto the baked crust.

Return pan to the oven and bake for 25 minutes, until sides are slightly puffed and center jiggles, rather than ripples. 

 

Cool thoroughly.

 

Remove from pan using parchment sling. 

 

Whip mascarpone and cream to medium peaks, spread over pumpkin caramel, cut into 16 bars, and serve.

PUMPKIN BREAD

Halved and modified from Ashley Paige's Instagram, full recipe at bottom

Volume for two mini-loaf pans:

 

Ingredients:

 

90 g flour (¾ c)

1 t pumpkin pie spice 

½ t baking powder

¼ t baking soda 

34 g c nut butter (⅛ c) 

120 g pumpkin puree (½ c)

45 g maple syrup (1/6 c)

40 g olive oil (3 T)

1 t vanilla extract 

1 egg 

¼ c chocolate chips, divided

 

 

Method:

 

Preheat oven to 350°F. 

 

Place two mini loaf pans on a baking sheet, and line with parchment, if desired.  Set aside.

 

In a large bowl, mix together flour, spices, baking powder, and baking soda.  Pour into a small bowl and set aside.

 

In the large bowl, beat nut butter into pumpkin puree, then add remaining wet ingredients and beat well. 

 

Stir in dry ingredients.

 

Fold in half of chocolate chips. 

 

Pour into pan and top with remaining chips. 

 

Bake 25 minutes, until a toothpick comes out mostly clean. 

 

Cool in pan briefly before slicing.

 

 

______________

Original volume:

 

Ingredients:

 

2 eggs

1 c pumpkin puree (220g)

¼ c nut butter (68g) 

⅓ c maple syrup (93g)

¼ c olive oil (54g)

2 t vanilla extract 

1½ c flour (180g)

1 T pumpkin pie spice 

1 t baking powder

¾ t baking soda 

⅓ c chocolate chips  

 

 

Method:

 

Preheat oven to 350°F. 

 

Line a loaf pan with parchment. 

 

In a large bowl, beat eggs, then add remaining wet ingredients and mix. 

 

Stir in flour, spices, baking powder, and baking soda. 

 

Fold in chocolate chips. 

 

Pour into pan and top with more chips. 

 

Bake 40–50 min, until a toothpick comes out mostly clean. 

 

Cool in pan briefly before slicing.

5 MINUTE BAGUETTE

From YouTube

 

Ingredients:

½ recipe:

475g bread flour

8g salt 

⅜ t yeast

365ml water

 

Full recipe:

950g bread flour

16g salt 

¾ tsp yeast

730ml water

 

 

Method:

 

Part 1:

Using a pair of chopsticks, mix all the ingredients together until they come together in a ball.

 

Cover and let rise for 8 to 10 hours. 

 

Part 2:

Preheat oven to 485°F.

 

Sprinkle some flour on the counter, scrape out the dough and sprinkle with more flour on top to prevent sticking.  Divide the dough in 2 pieces (or 4, if following full recipe amount).  Take each piece and stretch it gently into a baguette shape and put it on a parchment paper covered baking sheet. 

 

Bake for 25 minutes, depending how golden you want them.

 

 

Timeline:

Mix 2 minutes

Rise 8 to 10 hours

Shape 3 minutes

Bake 25 minutes

 

Baguettes for breakfast, mix in the evening and bake in the morning. 

Baguettes for lunch, mix in the evening and bake when you want them. 

Baguettes for dinner, mix in the morning and bake in the evening. 

TURKEY & TOFU CHILI

Adapted from earlier Chili with Baked Potatoes

 

Ingredients:

Tofu:

1 block extra firm tofu, lightly squeezed and then grated directly into a baking dish

1½ T soy sauce

1 T rice vinegar

¼ t Maggi seasoning

1 t knorr chicken powder 

 

3 T. olive oil

2 onions, diced
2 carrots, diced
2 garlic cloves, minced

1 lb ground turkey

 

Spices:
2 T chili powder
1 T dried oregano
1 T smoked paprika
1 T ground coriander seeds

 

1 28-oz can of chunky tomato sauce, fire roasted

3½ c water (or 28 oz)

1 t knorr chicken powder 

1 14-oz can pinto beans 

1 14-oz can black beans

2 bell peppers, diced

1 T soy sauce

2 T apple cider vinegar

 

Salt & pepper 

Cheddar cheese, grated

Sour cream

Scallions, sliced

Methodology:

 

Mix tofu marinade ingredients in a medium bowl.  Pour over tofu and toss.  Spread out in the baking dish and roast at 400°F for 30 minutes, stirring every 10 minutes. 

 

Heat the olive oil in the bottom of a large dutch oven.  Add the onions and stir over medium heat until the onions are translucent, 5 to 10 minutes.  Add the carrots and garlic, and cook 2 minutes, stirring.

Add the ground turkey to the pot and cook until no longer pink, stirring and breaking up the meat with a large spoon.  Add the spices and cook for another minute.

Add the tomatoes, water, knorr, beans, peppers, and soy sauce, and bring to a boil.  Lower the heat to a simmer and cook, stirring occasionally, for 30 minutes.

Check water level.  Correct seasoning, add vinegar to taste, and serve with cornbread, rice, or over split baked potatoes.  Top with grated cheddar cheese, sour cream and scallions.

CHICKEN AU POIVRE

Recipe adapted from Coco Larkin Cooks, original recipe at bottom.

Ingredients:

 

1½ - 2 lb boneless, skinless chicken thighs

3 t salt, divided

1½ T whole peppercorns

1 t rosemary, finely chopped

5 garlic cloves, finely chopped

1 medium to large shallot, finely chopped

1 c cream

½ whole milk

¼ c dry sherry

 

Optional: 1 t cornstarch

 

Method:

 

Preheat oven to 400° F.

Smash the peppercorns to steakhouse grit in a mortar.  Place them in a mixing bowl with the rosemary, garlic, shallot, and 1 t salt.  Stir in the cream, milk and sherry, and set aside.

 

Place the chicken in a baking dish and pour over the cream mixture.  Roast for 35 minutes, basting every 15 minutes.  The cream should be golden and bubbling, and the chicken should be cooked through. 

 

Remove chicken from cream and set aside.  Whisk cream mixture.  If it is too thin, pour into a saucepan, whisk in 1 t cornstarch, and cook until thickened.

_____________

Original recipe:

 

Ingredients:

 

1 whole chicken

1 T salt for the chicken

1 t salt for the cream mixture

½ t olive oil

1½ T whole peppercorns

1 t rosemary, finely chopped

5 garlic cloves, finely chopped

1 medium to large shallot, finely chopped

2 c heavy whipping cream

½ c dry sherry

Method:

 

Preheat oven to 375° F.

Spatchcock the chicken by cutting along the breast bone on both sides so that the chicken lies flat in a baking pan.  Season the underside of the chicken with about ½ T salt.  Then massage the skin side of the chicken with olive oil and season with remaining ½ T salt.

Roast the chicken in the oven, skin side up, for 15 minutes. 

 

Meanwhile, smash the peppercorns to steakhouse grit in a mortar.  Place them in a mixing bowl with the rosemary, garlic, shallot, and 1 t salt.  Stir in the cream and sherry, and set aside.

 

Increase the oven temp to 400°F.  Remove the chicken from the oven, pour over the peppercorn sauce, and return to oven.  Baste the chicken two times during this second cooking period, every 15 minutes.  After 30-35 minutes it will be golden and bubbling.  Check for temperature: the thickest part of the breast/thigh should register 165°F. 

 

Rest chicken at least 10 minutes before serving.

CLAIRE SAFFITZ'S BLUEBERRY MUFFINS

From Claire's Youtube channel

Ingredients:

 

1 stick butter, room temp 

¼ c granulated sugar 

¼ c brown sugar 

1 egg 

1 T lemon zest 

½ t vanilla  

 

1 c plus 1 T all-purpose flour 

1 t baking powder 

½ t baking soda 

½ t kosher salt 

 

½ c sour cream 

Frozen blueberries 

Demerara sugar  

 

 

Method:

 

Preheat oven to 375°F.

 

In a medium bowl, beat the butter until very smooth.

 

Add the sugars and beat until smooth.  Add the egg and beat until smooth.  Zest the lemon and add the vanilla into the mixture and stir.

 

In another medium bowl, mix all the dry ingredients. 

 

Add the flour in three increments, alternating with two additions of the sour cream, beginning and ending with the flour. 

Add blueberries to taste.  Portion batter into a muffin tin prepared with paper muffin liners and top with demerara sugar. 

 

Bake 20-25 minutes, until domed and golden.  Remove muffins immediately and cool on a rack. 

CHICKEN SOUVLAKI & POTATOES

From the Things to Eat newsletter

 

Chicken:

 

Ingredients:

1½ lb boneless, skinless chicken thighs

⅓ c lemon juice, from about 3 lemons

2 T olive oil

4 cloves garlic, minced

2 t fresh rosemary, chopped

1 t dried thyme

2 t dried oregano

1 t smoked paprika

salt and pepper 

Method:

 

Toss all ingredients together in a 9" x 9" baking dish and refrigerate, covered, for at least 2 hours. 

 

Place dish in oven, turn on to 400°F and bake for 30-35 minutes, or until chicken is cooked through. 

 

Potatoes:

 

From Food Wishes, see bottom for original potato recipe from Things to Eat

 

Ingredients:

4 large russet potatoes, washed

¼ c olive oil

salt, pepper and cayenne pepper

 

1 c chicken broth

2 t lemon zest

Juice of 1 or 2 lemons 

 

Method:

 

Trim a flat foot on each of the flat sides of the potatoes, and then halve lengthwise.  Rinse in cold water, then pat dry.

 

Pour oil into a baking dish that will fit the potatoes, then place potatoes in.  Season top of each potato with salt, pepper and cayenne pepper, then flip and season other side.

 

Roast in 400°F oven for 20 minutes, then using tongs and spatula, carefully flip potatoes over. 

 

Meanwhile, mix chicken broth, lemon zest and juice.  Pour over the top of the potatoes, then redistribute the lemon zest into the broth.  

 

Roast 15 more minutes, then flip again, very carefully. Roast until potatoes are very tender inside, and crusty outside, about 30 more minutes.

Salad:

 

Ingredients:

 

2 medium cucumbers, halved and sliced

3 medium tomatoes, cored and chopped

1 small red onion, thinly sliced

½ bunch fresh parsley, chopped

2 T olive oil

2 T red wine vinegar

1 T sumac

2 t dried oregano

salt and pepper

 

Method:

 

Toss all ingredients together and marry flavors in the fridge for an hour before serving.  

 

 

 Tzatziki:

 

Ingredients:

 

1 medium cucumber, grated

1 c Greek yogurt

1 clove garlic, minced 

1 T fresh dill, chopped

1 T olive oil

1 t vinegar

salt and pepper

 

Method:

 

Sprinkle cucumber with a pinch of salt and toss until evenly salted.  Set aside for 15 minutes, then squeeze remaining liquid out of the cucumber.  Discard liquid and transfer cucumber to a medium bowl.

 

Add remaining ingredients, mix well, and allow to sit in the fridge for an hour before serving.  

 

__________________ 

Original potato recipe:

 

2 lb red or gold potatoes, cut into ½" wedges

3 T olive oil

2 cloves garlic, minced

1 t smoked paprika

1 t garlic powder

½ t onion powder

3 T lemon juice, from 1 lemon

1 T chopped parsley

1 T chopped dill

salt and pepper 

 

Method:

 

Preheat oven to 425°F and line a baking sheet with parchment paper.

 

Toss potatoes withe everything but fresh herbs and lemon juice and spread out on baking sheet.

 

Bake for 40-45 minutes, flipping once, or until potatoes are tender and golden-brown.

 

Remove from oven and toss with lemon juice and fresh herbs.